Committed to teaching the art and ease of cooking real, local, organic foods -- instead of processed foods from boxes and cans -- in order to sustain optimal health and weight for kids and adults.
World-renowned Chef and Author Jamie Oliver is quoted in his book "Jamie's Italy" as saying, "My kids' generation is the first to be expected to die before their parents." How shocking is that?
CNN was quoted as saying, "There is a coronary time bomb waiting to go off in our young children."

Saturday, December 10, 2011

Oven Toasts with Salmon Gravlax, Creme Fraiche, Capers and Red Onion

This is a Bristol little treat for the holidays, when you're having guests over for a glass of cheer!

Oven toasted slices of a rye baguette, if you can get it, otherwise use sourdough or farm house white, at 325* for 20 minutes, turning after 10 minutes. Be sure to brush with a good amount of olive oil.
When they're ready, apply a little creme fraiche and capers. Then lay some thinly sliced gravlax on, and garnish with thinly sliced red onion. Now drizzle a little hot sweet mustard all over, and season with sea salt and freshly ground black pepper. Yum!

No comments:

Post a Comment

Chef Hobbes in the Kitchen

My Mission

America and England are two of the most unhealthy countries in the world. Some years ago the average American consumed ten pounds of sugar a year, now it's around 170 pounds a year.

Obesity, diabetes and heart disease suck. And this is the price we have to pay for eating cheap, easy-to-prepare, processed crap.

It's time to go back to eating real food. It's time to get back in the kitchen and cook healthy, easy, quick meals made from fresh, local ingredients.

I can help, and if my videos don't help you, then call me and I will come over and show you for free, no worries. It's easy and fun...

I WANT TO HELP YOU, AND TEACH YOU TO COOK FOR YOUR FAMILY. WE CAN DO IT TOGETHER... CALL ME!

My 2nd Mission

With hard economic times, which seem to be getting worse, well, the word of the day should be "SELF-SUFFICIENCY." This year we planted a large vegetable and herb garden, we have chickens, and have installed a rain catchment system which takes all the water off the roof and puts it into a tank, which we use to water the garden. Next year we have plans for installing a solar electric system complete with a wind generator.

I would like to help you do the same -- I can at least get you started with growing your veggies...

Contact Information

Followers

About Me

Trained in the art of cooking for 22 years by Chef Jacquelyn Buchanan, N.E. (nutrition expert). I've gained experience at the following restaurants in the San Francisco/Bay Area: Post Street Bar & Cafe, Hayes Street Grill, and General's Daughter (Sonoma County). I sold my vegetables to many of the most successful restaurants in San Francisco and Sonoma and Napa Valleys. I also worked for the most prestigious fish company on the West Coast -- Monterey Fish -- owned by Paul Johnson, author of the book "Fish Forever."